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Introduction of bovine spongiform encephalitis risk for the food industry.  

An accurate thermometer in the hands of a trained food safety professional can mean the difference between health and illness for your customers.

An enormous amount of research has been conducted with regard to detecting pathogenic bacteria; however, in many cases, pathogenic bacterial counts may be more appropriate.

The American Meat Institute Executive Board members set forth their vision to share best practices for enhancing food safety in a noncompetitive and cooperative effort.

This article will present information on FDA's seafood safety program and describe a new project to promote good aquaculture practices for aquaculture farms.

Food retailers, foodservice operators and consumers who purchase refrigerated, ready-to-eat foods are more aware of—and more demanding about—food safety than ever before.

This article is focused on a method that Land O'Frost has been using to manage processing plant environments to eliminate the root cause of product contamination by Listeria monocytogenes.

An update on the latest developments in meat science, compliance and food safety presented by expert panelists in a roundtable format.

The U.S. Food and Drug Administration (FDA) has regulatory oversight for substances added to food, including monitoring their safe use.

An interview with J. Stan Bailey, Ph.D. on where the food industry is with regard to control of microbiological contamination of poultry.